Although I sympathize with GlennV, I personally don't care how you count your fruit. I appreciate that there is practical merit to your approach. I was just amused that you turned the defintion on its head, so to speak, as LRR is defined merely as water retained per unit mass of coffee.

We really don't know in advance precisely the value of A or LRR, so any subtle variation due to extraction or moon phase is not useful when planning a brew, at least not a normal one. On this point I think we can all happily agree.

How to formulate the brewing equation is more a matter of preference. Your approach, being simpler, lends itself to back-of-the-napkin calculations. If using a computer this is no longer an advantage and I would expect Mojo to predict brewing output as well as you can. Using A or LRR should not matter.

And yet unless I'm mistaken it appears that with your graph above you are saying that it does matter. That surprises me given how little the difference should be.

A minor point: LRR and A are related by the yield, not the immersion extraction.

That's what Glenn was objecting to, the way these quantities are mixed together. It works just fine but it's not the most intuitive approach. And while it isn't explicit in the definition your method assumes that there is a slight positive correlation between extraction yield and water absorbed. That could be true, who knows. But it looks like you've tacked that on in order to make the math simpler, not because of a physical model of absorption or data that demonstrate this.

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